Chicken Stir-Fry Bake

By á-72428

Ingredients

• 2 cups uncooked instant rice
• 1 can (8oz) sliced water chestnuts, drained
• 2 cups cubed cooked chicken
• 1 pkg. (16 ox) frozen stir-fry vegetables, thawed
• 1 can (14 1/2 oz) chicken broth
• 1/4 cup soy sauce
• 1 garlic clove, minced
• 1/2 to 3/4 tsp. ground ginger

Preparation

Step 1

Place rice in a greased 11" X 7" baking dish. Layer with the water chestnuts, chicken and vegetables. Combine remaining ingredients; pour over top. Cover and bake at 375 decrees for 25 minutes or until rice is tender.